Slow Cooker Salsa Verde Chicken
Servings: 12 servings
Calories: 264
If you’re looking for a quick and easy slow cooked chicken dinner, this recipe is just what you need. It's perfect for busy days.
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Ingredients
- 3 pounds boneless skinless chicken breasts or thighs
- 1 medium onion sliced
- 4-6 cloves garlic smashed
- 1 jar salsa verde 24 ounces
- ⅓ cup chicken bone broth
- ¼ cup tomato paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 leaves bay
Instructions
- Preheat oven to 200°F (or use slow cooker crock).
- Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
- Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.
- After 3 hours, adjust the lid so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
- Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.
- Toss the shredded meat in the reserved sauce.
Video
Notes
Serve with sliced avocados, cilantro, and or lime wedges.
Adapted from a recipe from the Practical Paleo cookbook and used with permission by the publisher.
Nutrition
Serving: 197g | Calories: 264 | Carbohydrates: 5.4g | Protein: 34.3g | Fat: 11.1g | Saturated Fat: 2.7g | Cholesterol: 101mg | Sodium: 763mg | Fiber: 1g | Sugar: 2g
Additional Info
Net Carbs:
4.4
g
|
% Carbs:
6.9
%
|
% Protein:
53.9
%
|
% Fat:
39.2
%
|
SmartPoints:
6